Sunday, March 31, 2013

Couscous With Carrots, Spinach & Pistachios

1 cup couscous
2 carrots, grated
3 cups baby spinach
1/4 cup chopped pistachios

1) Cook couscous according to package directions.
2) While the couscous is still warm, fold in the carrots, spinach and pistachios.
3) Add salt and pepper to taste. Serve warm.

Review: I made this for Easter dinner. I misread the package directions and ended up using the whole box of couscous (about 4 cups). This meant I made enough to feed about 20 people. I fortunately had 11 people at dinner, but I still have enough to feed me all week. This was tasty, without all the flavors in balance. I particularly liked the addition of pistachios, which softened in the moist heat.

Adapted from:

Sunday, March 24, 2013

Banana Blueberry Popsicles

2 overripe bananas
6oz blueberries
5.3oz plain greek yogurt
1 Tbs sugar

1) Place all ingredients into blender and blend until uniformly mixed.
2) Pour into popsicle molds. Should make 8 popsicles, using Tovolo molds.
3) Freeze until solid, about 8 hours.

Review: I had two overripe bananas and didn't want to throw them away. I wanted to make banana bread, but the recipes I found called for 3-4 overripe bananas. I didn't want to make cookies (too many dirty dishes while my dishwasher is broken). So, I stumbled upon a Martha Stewart recipe. Of course, it was much more complicated. It also used too many bananas, so I thought I'd just make half a recipe and simplify it. Go figure, it still made so much that it filled both the mold sets I own. It definitely had a strong banana flavor, but it was cut with a vague berry flavor. It's nice when the flavors balance out!

Adapted from: